I was just at the store.

People eat this?

Considered a delicacy by the Chinese I believe.
Not heard chicken feet called 'paws' before though!

A classic case of "lost in translation".

Yeah the "paws" threw me too.

I am not that hungry to eat chicken paws.

I've never eaten chickens feet, but my grandparents love them. They'd cook them up in soup. Many of the other Eastern European immigrants I grew up with liked them as well.
I don't know if it's considered a delicacy, or if it's just that they're frugal and don't let anything go to waste.

Masterchef is back. Look at those Godzilla size shrimps! I want to eat them!

That may well be a six inch skillet - it's sitting on a small rectangular "accessory range" to the right of the full size stovetop, and those usually have small burners, especially if there's two of them (you can see two dials at the back).

And since that's a "chef style" skillet with curved walls you'd probably have 4 inches of flat cooking surface - heck even my cast iron 6 inchers (skillets are always measured by outside diameter) with nearly vertical walls probably only have 5...

So doubtful those shrimp are all THAT big, but still bigger than average...

Lol! Are you engineer by trade, Zamzow?

Talk about skillets.
Anybody watching "Cooking with the Blues"?

https://www.youtube.com/results?search_query=cooking+with+the+blues

Speaking of Skillets...

Gennaro ROCKS!



I watched that guy linked above (the cooking with the blues guy) more than a few times, he makes a lot of colorless blobs of meals imo. The may taste good, but to me a meal that looks good and smells good, then it's a safe bet it's gonna taste good.

I was looking for a specific Gennaro Contaldo vid where he is cooking outside of some farms barn/equipment area, stops to taste what he is making, rolls his eyes, looks up to the sky and asks, "God, why you a make me cook so good?"

I love pasta, all pasta.

Watching tonight's episode. This is new to me. Sabayon with fruit: strawberries, blackberries, peach, cherries, raspberries, kirsch and peach snahpps. Sabayon is beaten egg yolk and sugar and mix with whipped cream.

One of my grandmothers (decades deceased) grew up in pretty hardcore poverty in Kansas during the Great Depression. As in working the land and living in a cardboard house...

Even when she was much, much better off in the late 1970's she'd still not let anything go to waste from a chicken, and when I was a kid we'd eat it all - hearts, livers, gizzards, necks, backs, and probably more that I can't remember...

But I don't recall chicken feet - but thinking back about her it wouldn't surprise me if SHE'D been eating those, maybe not "forcing that on the grandkids", or maybe just enjoying them as her personal treat, who knows lol!

It's funny - I only recently (well, as in about 6 years ago) discovered chicken leg quarters in grocery stores. That's just thigh and leg but still attached to a portion of the back. You barely get any meat from the back (WAY less than even a wing), but it sure has a taste and texture of it's own, and that backbone imparts flavor to the thigh and leg that simply doesn't happen if you cook a whole chicken...

Chicken leg 1/4 are best on the bbq. Better than wings or drumsticks cause those will dry up being boney. I eaten chicken livers and gizzards before. It was in fried chicken I order.

I don't do organ meats of ANY type but then again, I didn't grow up during the Great Depression.

Can't beat some liver and onions,mashed potato and thick onion gravy

Not so keen on kidney but that's it for 'offal' as far as I'm concerned.

Don't forget the tripe n onions

or haggis ...

They were cooking pancreas on the show last night. Hard Pass!

Tonight's episode. One of the 4 competing chefs made this dessert.

Fig leaf, hay custard and ants. He made it to the next round.